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      Crock-Pot Mac and Cheese

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      22132529_BG1.jpg

      Ingredients

      • 2 cups uncooked elbow macaroni
      • 4 tablespoons butter, cut into pieces
      • 2 1/2 cups, about 10 ounces, grated sharp cheddar cheese
      • 3 eggs, beaten
      • 1/2 cup sour cream
      • 1 (10 3/4 ounce) cans condensed cheddar cheese soup
      • 1/2 teaspoon salt
      • 1 cup whole milk
      • 1/2 teaspoon dry mustard
      • 1/2 teaspoon black pepper

        Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain.

        In microwave safe bowl , mix butter and cheese. Microwave until the cheese melts (stir often).

        In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.

        Add drained macaroni and stir again.

        Cook for 3 hours, stirring occasionally.

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